Ing Bioquimico

Meat Science 85 (2010) 155–159

Contents lists available at ScienceDirect

Meat Science
journal homepage: www.elsevier.com/locate/meatsci

Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties
Suresh K. Devatkal *, K. Narsaiah, A. Borah
Livestock Products Processing Laboratory, Division of Agriculture Structures and EnvironmentalControl, Central Institute of Post Harvest Engineering and Technology, P.A.U. Campus, Ludhiana, Punjab 141004, India

a r t i c l e

i n f o

a b s t r a c t
To overcome the disadvantages of using synthetic anti-oxidants in meat products, an investigation was carried out to evaluate the anti-oxidant effect of extracts of fruit by-products viz., kinnow rind powder (KRP), pomegranate rindpowder (PRP) and pomegranate seed powder (PSP) in goat meat patties. Total phenolics content, DPPH radical scavenging activity and effect of these extracts on instrumental color, sensory attributes and TBARS values during storage (4 ± 1 °C) of goat meat patties were evaluated. Results showed that these extracts are rich sources of phenolic compounds having free radical scavenging activity. Hunter Lab Lvalue significantly (P < 0.05) lowered in PRP followed by PSP and KRP patties. Sensory evaluation indicated no significant differences among patties. Further, a significant (P < 0.5) reduction in TBARS values (lipid oxidation) during storage of goat meat patties was observed in PRP, PSP and KRP as compared to control patties. Average TBARS values (mg/kg meat) during refrigerated storage (4 ± 1 °C)were significantly lower in PRP, followed by PSP and KRP as compared to control. The overall anti-oxidant effect was in the order of PRP > PSP > KRP. It was concluded that extracts of above fruits by-product powders have potential to be used as natural anti-oxidants in meat products. Ó 2010 Elsevier Ltd. All rights reserved.

Article history: Received 9 June 2009 Received in revised form 13December 2009 Accepted 15 December 2009

Keywords: Natural anti-oxidants Lipid oxidation Pomegranate seed powder Pomegranate rind powder Kinnow rind powder TBARS values Goat meat patties

1. Introduction Lipid oxidation and auto-oxidation are major causes of deterioration and reduced shelf life of meat products. Lipid oxidation may produce changes in meat quality parameters such as color, flavour,odor, texture and even nutritional value (Fernandez, Perez-Alvarez, & Fernandez-Lopez, 1997). Minced meat and meat products undergo oxidative changes more quickly as grinding exposes lipid membranes to metal oxidation catalysts. Synthetic anti-oxidants like BHT and BHA have been successfully used to prevent the oxidation in meat products. However, the synthetic anti-oxidants used currently have beenfound to exhibit various health effects (Shahidi, Janita, & Wanasundara, 1992). Reports of adverse health effects of these synthetic chemicals have lead to growing interest in natural sources of anti-oxidants in meat products. In addition there has been growing interests in natural anti-oxidants because of their safety, consumer acceptability and greater application in extending the shelf life offoods. Efforts towards identifying the safe and natural sources of antioxidants of plant origin have notably increased in recent years. Compounds obtained from natural sources such as grain, oilseeds, honey, fruits and vegetables have been investigated for their natural anti-oxidant effects in meat products. Anti-oxidant effects of
* Corresponding author. Tel.: +91 161 2313169; fax: +91 1612308670. E-mail address: sureshlpt@yahoo.com (S.K. Devatkal). 0309-1740/$ - see front matter Ó 2010 Elsevier Ltd. All rights reserved. doi:10.1016/j.meatsci.2009.12.019

cherry fruits in pork patties and sausages were researched by Britt, Gomma, Gray, and Booren (1998). Use of apple as an anti-oxidant in sausages has been reported by Osada, Hoshina, Nakamura, and Sugano (2000). Citrus fruits...